Just kind of cruising through some forums and digging up this one. From PA Dutch country, I am familiar with scrapple. I've never had it through an air fryer, might have to try that one day. Normally I go about 1/4-3/8 inch thick and fry until nice and crispy on the outside.
Great with dippy eggs like that or my personal favorite it with apple butter. Maple syrup is just too sweat.
A friend of ours butchers a few pigs every winter and does a big batch of scrapple. Last time they asked if I wanted some they showed up with 4 loaf pans full, 2 regular and 2 heavy black pepper. Best scrapple I ever had.